Ingredients
- 4 small red potatoes, thinly sliced
- Chardonnay, lemon and herb steaming liquid (see recipe)
- 3 medium leeks, white and light green parts only, halved lengthwise and cut across into thin slices
- 2 cups shiitake mushrooms, stemmed and thinly sliced
- 1 pound sea scallops
- 1 tablespoon chopped Italian parsley
- 1 teaspoon kosher salt, plus more to taste
- Freshly ground pepper to taste
Four servings
Preparation
- Place the potatoes in a steamer, cover and steam over the liquid for 5 minutes. Add the leeks, mushrooms and scallops and sprinkle with parsley. Steam until the scallops are just cooked through, about 12 minutes. Season with salt and pepper to taste. Divide among 4 plates and serve immediately.
20 minutes
Dining and Cooking